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Ingredients:
1 oz dark rum 1/4 oz triple sec 1 oz pineapple juice 1 oz sweet and sour mix 2 dashes bitters
Method:
Pour the rum triple sec pineapple juice and sour mix into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass filled with ice cubes. Add bitters. Garnish with a maraschino cherry and serve.
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